COOKED CARROTS RECIPES RECIPES

CARROTS | VEGETABLES RECIPES | JAMIE OLIVER RECIPES

Carrots | Vegetables recipes | Jamie Oliver recipes image

Boiled, mashed, roasted or fried to perfection – these easy-peasy carrot recipes work wonders. My favourite ways of cooking carrots all serve 4 people – for each recipe you will need 500g of carrots, either left whole if they are baby ones, or sliced into small erratic pieces – nothing too perfect.

Total Time 20 minutes

Yield 4

Number Of Ingredients 10

Ingredients

500 g carrots
salt
1 tablespoon sugar
1 knob butter plus a little extra
1 small handful of fresh herbs
1 orange
a few whole cloves garlic
1 pinch cumin
salt
pepper

Steps:

1. Carrots boiled with orange, garlic and herbs: Boil the carrots in salted boiling water with a tablespoon of sugar, a knob of butter and a little handful of fragrant herbs, tied up. Parsley, rosemary, thyme, bay – use just one or a mixture. Cut an orange into eighths and add them to the water, along with a few whole garlic cloves in their skins. If you really want to be a little tiger, add a pinch of cumin as well (seeds or ground) – it subtly cuts through with the most wonderful flavour. As soon as the carrots are cooked, drain them, discard the herbs and all but one of the orange pieces, squeeze the garlic out of its skin, chop the remaining orange piece finely and toss with the carrots, some seasoning and a little more butter. The flavour will be incredible.
2. Another idea is to fry the chopped-up orange in a good tablespoon of sugar, so it almost jammifies, and serve this on top of the carrots. These two flavours together are one of the coolest things.
3. Or, roasted carrots with orange, garlic and thyme: just as easy – as soon as you drain the carrots you can throw them into a baking tray with the chopped-up orange and the garlic cloves and roast them at 200°C/400°F/gas 6 for 10 minutes – this will give you a slightly meatier flavour.
4. Or simply mash the carrots up with the orange and garlic, so you have some coarse and some smooth. Lovely.

Nutrition Facts : Calories 102 calories, FatContent 4.6 g fat, SaturatedFatContent 2.6 g saturated fat, ProteinContent 1.2 g protein, CarbohydrateContent 14.9 g carbohydrate, SugarContent 13.7 g sugar, SodiumContent 0.5 g salt, FiberContent 3.2 g fibre

SLOW-COOKED IRISH STEW RECIPE - BBC GOOD FOOD

Slow-cooked Irish stew recipe - BBC Good Food image

Middle neck or scrag end of lamb are flavoursome cuts and perfect for braising. This traditional casserole contains filling pearl barley, too

Provided by Sarah Cook

Categories Main course

Total Time 8 hours 20 minutes

Prep Time 20 minutes

Cook Time 8 hours

Yield 6

Number Of Ingredients 12

Ingredients

1 tbsp sunflower oil
200g smoked streaky bacon, preferably in one piece, skinned and cut into chunks
900g cheap stewing lamb like middle neck or scrag (ask at your butcher counter), cut into large chunks
small bunch thyme
3 onions, thickly sliced
5 carrots, cut into big chunks
6 medium potatoes, cut into big chunks
700ml lamb stock
3 bay leaves
85g pearl barley
1 large leek, washed and cut into chunks
small knob of butter

Steps:

Heat the slow cooker if necessary, then heat the oil in a frying pan. Sizzle the bacon until crisp, tip into the slow-cooker pot, then brown the chunks of lamb in the pan. Transfer to the slow-cooker pot along with the thyme, onions, carrots, potatoes, stock, bay leaves and enough water to cover the lamb. Cover and cook on Low for 7 hrs.
Stir in the pearl barley and leek, and cook on High for 1 hr more until the pearl barley is tender.
Stir in the butter, season and serve scooped straight from the dish.

Nutrition Facts : Calories 673 calories, FatContent 39 grams fat, SaturatedFatContent 16 grams saturated fat, CarbohydrateContent 40 grams carbohydrates, SugarContent 11 grams sugar, FiberContent 7 grams fiber, ProteinContent 40 grams protein, SodiumContent 1.4 milligram of sodium

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1. If using the oven to cook the stew, preheat it to 180ºC/350ºF/gas 4.
2. Put a large shallow ovenproof casserole pan on a medium heat with 2 tablespoons of oil.
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3. Trim the celery, wash the carrots, peel the onions, then roughly chop it all about the same size as your beef chunks, adding the veg to the pan as you go.
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